Combine 2 vanilla beans (or 1 1/2 tsp vanilla extract), 1/2 cup honey, and 1/2 cup water in a saucepan. Simmer while whisking consistently until honey and water have completely combined. Pour syrup into a mason jar and let cool in the fridge for 1 hour.
Ice Cream Making
Once the simple syrup is cooled, cut the pineapple into small chunks and place into a blender, pour in the vanilla simple syrup, water, and the juice from the lemon.
Blend until smooth - using an ice cream maker with chilled bowl if it's available. If you don't have an ice cream maker the mixture will have more of a sorbet texture. Not to worry, it will taste just as good!
Freeze the pineapple ice cream covered for 4-5 hours in its serving container (a leftover pineapple works great for serving!).
Recipe Notes
The syrup can be made in advance and will kept covered in the fridge for a couple weeks. I tend to make larges batches of flavored simple syrups like this to use in cocktails and soda recipes all summer long.